Cookies, Pies

Caramel Apple Pastries

caramel-apple-pastries

Cook Time: 15 Min

Yield: 4 Servings

caramel-apple-pastries

Ingredients

  • 3 large baking apples, such as Granny Smith
  • 1/2 C. caramel syrup
  • 1/2 C. toffee bits
  • 16 sheets phyllo pastry (available in the freezer section of many grocery stores)
  • Vanilla ice cream

Directions

  1. HEAT oven to 375ºF. Spray a baking sheet with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE apples, caramel syrup and toffee bits; set aside.
  3. LAY phyllo pastry sheets flat under a sheet of plastic wrap. Place a slightly damp kitchen towel over the plastic wrap. Removing one sheet of pastry at a time, spray completely with cooking spray. Top with another sheet of phyllo pastry; spray with cooking spray. Repeat until four sheets of phyllo are stacked.
  4. CUT the stacked pastry into 2 equal rectangles. Place 1/3 C. apple mixture 1 inch from a short edge of the dough. Fold long edges in about 1/2-inch, then roll, beginning with filling end, until a cylinder (egg-roll shape) is formed. Repeat with other half of dough. Repeat with remaining sheets of phyllo and apple filling.
  5. PLACE each roll on prepared baking sheet. Spray tops of each roll with cooking spray like Baker’s Joy®.
  6. Bake 12 to 15 minutes or until pastries are golden brown. Let stand 5 minutes before serving.
  7. PLACE 2 rolls on each of 4 dessert plates; drizzle with caramel sundae syrup and serve with vanilla ice cream, if desired.

Caramel Apple Pastries

caramel-apple-pastries

Cook Time: 15 Min

Yield: 4 Servings

Ingredients

  • 3 large baking apples, such as Granny Smith
  • 1/2 C. caramel syrup
  • 1/2 C. toffee bits
  • 16 sheets phyllo pastry (available in the freezer section of many grocery stores)
  • Vanilla ice cream

Directions

  1. HEAT oven to 375ºF. Spray a baking sheet with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE apples, caramel syrup and toffee bits; set aside.
  3. LAY phyllo pastry sheets flat under a sheet of plastic wrap. Place a slightly damp kitchen towel over the plastic wrap. Removing one sheet of pastry at a time, spray completely with cooking spray. Top with another sheet of phyllo pastry; spray with cooking spray. Repeat until four sheets of phyllo are stacked.
  4. CUT the stacked pastry into 2 equal rectangles. Place 1/3 C. apple mixture 1 inch from a short edge of the dough. Fold long edges in about 1/2-inch, then roll, beginning with filling end, until a cylinder (egg-roll shape) is formed. Repeat with other half of dough. Repeat with remaining sheets of phyllo and apple filling.
  5. PLACE each roll on prepared baking sheet. Spray tops of each roll with cooking spray like Baker’s Joy®.
  6. Bake 12 to 15 minutes or until pastries are golden brown. Let stand 5 minutes before serving.
  7. PLACE 2 rolls on each of 4 dessert plates; drizzle with caramel sundae syrup and serve with vanilla ice cream, if desired.

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